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Cooking with Beer

Here are a few ideas to get you going with experimenting with your cooking. Beer can make a great addition to many dishes, with a wide variety of styles, so the key is to choose the right style of beer suitable to the style of the dish, as you probably already know, the depths of flavour, maltiness, sweetness and bitterness can vary wildly across beers. 

The dominant hop aroma’s, bitterness and esters collected during the fermentation process are transferred to foods during cooking, by sealing the food/beer during cooking, you will enable the essences to provide a stronger, better characteristic flavour.

The Roman Empire introduced the hop plant to many parts of Northern Europe, but did not regale in its use for brewing, but for its young shoots, that were eaten in spring, like asparagus. A practice that has undergone a bit of a revival in some of the more adventurous kitchens around the world in the past few years.

Baked Onion stuffed with Gage Roads Lager Pilaf
Baked Onion Image

A hearty entrée or Substantial Main (Serves four)

Cooking Instructions

Pre-heat oven to 200˚C. 

Peel Onions, cut the top & bottom off, to create a flat surface, and then cut in half before coating in EVOO and S&P. 

Bake for 15mins, turn over and cook for a further 15 (remove and keep warm), when returning to the oven after turning, also pop in the Pancetta slices, on greaseproof paper, leave in for 12-15mins, and drain (when cooled they will become crispy).

To make the Pilaf, heat oil in a medium saucepan, fry pancetta over a medium heat for 3mins. 

Add mustard seeds and cook until they begin to pop. Add spring onion and garlic, cook for a further minute, before stirring in rice (ensure each grain is coated in the oil).

Pour in beer, stock, bayleaf, S&P and bring to the boil (for approx 12mins). 

Reduce to a gentle heat, and cook with lid half on until the liquid has evaporated. Then remove from heat.

The rice may seem a little firm, so gently fluff with a fork, remove the bay leaf, add parmesan & basil and cover with lid. Allow to sit for 2mins (the rice is still cooking).

Scoop out the inside of the onion, and fill with the rice mixture, sprinkle with grated cheese and brown under the grill.

Toss the rocket with roasted capsicum and arrange on the plate. 

Place onion on salad, drizzle with olive oil and top with 2 pancetta ‘crisps’ per serve.

2 Large Onions (approx 350g each

8 Slices of Pancetta

1 Tbsp Extra Virgin Olive Oil(EVOO)

80g Grated Cheddar Cheese

100g Rocket (washed)

80g Sliced Roasted Red Capsicum

Salt & Freshly Ground Pepper (S&P) EVOO for Drizzling

Pilaf

1 Cup Basmati Rice

1½ Cups Gage Roads Lager (@ Room Temperature)

½ Cup Chicken Stock (@ Room Temperature)

2 Tbsp Extra Virgin Olive Oil(EVOO)

60g Pancetta (Finely Chopped)

1 tsp Brown Mustard Seeds

1 Clove of Crushed Garlic

2 Tbsp of Spring onion (Finely Chopped)

1 Bay Leaf

2 Tbsp Fresh Grated Parmesan

1 Tbsp Basil (Finely Chopped)

Wasabi & Cheese Beer Sticks

Wasabi & Cheese Beersticks Image
Great Bar Snack or BBQ Accompaniment (Makes 50)

Cooking Instructions

Pre-heat oven to 200˚C.  In a large bowl mix flour with S&P and rub in butter until a crumbly mix is achieved, add cheese and combine well.


Mix wasabi powder with beer, allowing flavours to develop, then add to flour mix, combine to make a firm dough.  Wrap in cling wrap and chill for 30mins.

Remove from fridge and roll out dough to a thickness of 3-6mm, Brush with water & season with S&P.  Cut into strips, 7cm long by 1cm wide.

Arrange on a greased oven tray and bake for 10-12minutes until browned.  Allow to cool before storing in an air tight container.

Note
Sesame Seeds; Parmesan; Mustard Seeds; Chilli Flakes; Ground Indonesian Fried/Dried Onions, can all be sprinkled on the sticks before baking to create a variety of complementary flavours.

1¼ Cups of Plain Flour(Sifted)


65g Butter(Cubed and @Room Temp)


½ Cup Cheddar Cheese(Finely Grated)


½ tsp Salt & Freshly Ground Pepper


1 Cup Feral Organic Pilsner


1 Tbsp Wasabi Powder

Additional S&P

Carbonade Flamanade

900g Diced Beef

2 Medium Onions (or 4 shallots)

50g Butter

Salt, Black Pepper, Pinch of Ground Coriander

2 Sprigs of Thyme

0.5-1.0 ltrs of Beer

2 tbps Plain Flour

1 tablespoon Dijon mustard (optional)

The Belgian classic of beer stewed beef. (Serves four)

Cooking Instructions

Chop the shallots or onions and fry them in the butter in a casserole dish. Add the beef and brown for about five minutes. Season with salt, pepper, ground coriander and thyme.

Pour in sufficient beer to cover the meat completely and simmer gently for one and a half hours.

Lift out the meat with a slotted spoon and set aside. Run the sauce through a sieve and return it to the pan. Blend the flour with a little of the sauce and add to the pan, adding mustard if preferred. Simmer, stirring, until the flour is cooked, about two minutes.

Return the meat to the sauce and heat through. Serve with steamed or boiled potatoes and sweet onions.
From Michael Jackson's Beer Companion.

Welsh Rarebit

225g Mature Cheddar Cheese

1oz Butter

1 Cup of Beer of your choice

1 Large Free Range Egg (Beaten)

1 Teaspoon Rough Ground Mustard

1 Foccaccia or Ciabatta

Salt & Pepper

British Favourite with a little twist(Serves 4: breakfast/brunch)

Cooking Instructions

Warm the butter in a bowl over a boiling pan, when melted, add the cheese and beer and stir until the ingredients liquify. 

Remove from the heat and stir in the S&P; Mustard & Egg.

Slice the bread and place on the bottom of a baking tray, cover with the mixture. 

Place under the grill on a medium heat until the topping begins to brown.  Maybe serve on a bed of nice peppery rocket?

Beez Neez Poached Pears
Poached Pears Image

4 Large Pears

2 x 375ml Bottle of Matilda Bay Beez Neez

2cm Ginger (Sliced)

150g Sugar

2 Star Anise

1/2 Lime (Juiced)

A suitably beery dessert, Easy to pre-prepare. (Serves Four)

Cooking Instructions

Trim the pears to sit flat, peel and remove the core, being careful to keep stem in tact.

Combine remaining ingredients in medium saucepan, stir over heat without boiling to dissolve sugar.  Place pears upright in pan, gently simmer until they become tender (approx 15mins).

Allow to stand refrigerated in liquid overnight. Remove pears from pan and gently reduce liquid to a light syrup, strain through fine muslin cloth to clain the clearest result. 

Serve cold with warm syrup and favourite ice cream (or mascarpone). alternatively, warm for 2 minutes in the microwave.  And enjoy!

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